Welp, its finnnnallllyyy feeling like spring, the crocuses are starting to bloom, and I’m almostttt over this nasty cold I’ve been battling for what seems like years. And the produce! You guys, have you seen the colors in the market lately? It means its almost Farmers Market season too so you better believe my inspiration meter is off the chart!

As a member of the kitchen crew since I was 17, I certainly tasted a fair share of intricately designed and exquisitely tasting dishes. One of the perks of telling people you’re a chef is they dont hesitate to generously offer their top creations. But no matter how well prepared or how incredible the masterpieces were, I still find the most pleasure from a dish that humbly showcases just a few simple ingredients. Honestly, a peppery radish or an earthy beet picked at the height of the season will wow my taste buds more than a well prepared foie gras torchon or uni souffle. Sure, those dishes are breathtaking but eat a perfectly harvested vegetable and you’ll understand.

Take my recipe for seared pork loin with yellow bell pepper romesco and roasted rainbow vegetables for example. The sweetness of the pork is balanced by the vinegary brightness of the pepper sauce. And the colors of the veg are so bold they’ll wake all of your senses! And get this: its easy to prepare, leftovers store well, AND its healthy!!! It’s my version of the perfect Spring dish.

Tips for this recipe: Scared of “medium” cooked or pink pork? Dont worry you’re not alone. However, this article will give you comfort so you dont have to overcook your pork anymore!

Print Recipe
Seared Pork Loin with Yellow Romesco and Roasted Rainbow Vegetables
This vibrant dish of colors and flavors is the epitome of Spring cooking. Wake up all of your senses with this explosive recipe!
Prep Time 30 min
Cook Time 30 min
Servings
servings
Ingredients
Seared Pork
Yellow Pepper Romesco
Roasted Rainbow Vegetables
Prep Time 30 min
Cook Time 30 min
Servings
servings
Ingredients
Seared Pork
Yellow Pepper Romesco
Roasted Rainbow Vegetables
Instructions
Pork
  1. Preheat oven to 400 degrees. Season the trimmed pork loin with salt and paprika. Drizzle with olive oil before searing in a large skillet over high heat. Once seared, transfer pork to baking sheet and place in oven. Roast pork until internal temp is 137 degrees. Let pork rest for 10 minutes before serving
Yellow Pepper Romesco
  1. Char the yellow peppers by either roasting in a high preheated oven (or on broil. Just keep an eye on it! They'll burn fast!), on a grill, or over an open stove flame. Once all edges of the peppers are charred, place in a metal bowl and tightly cover with plastic wrap. Leave covered for 15-20 to steam. Once the peppers are soft, peel off the outer charred skin and remove the seeds. Resist the urge with wash under water!! There will be pieces of char left on the pepper. Washing with water will also wash off the amazing flavor you just worked so hard to produce.
    yellow bell pepper
  2. Blend the remaining ingredients and the charred peppers in a blender until smooth. Season with salt to taste. Reserve until ready to serve.
Rainbow Vegeables
  1. Cut vegetables into equal pieces. Toss in olive oil and season with salt. Roast in 400 degree oven for 15-20 minutes or until the edge start to brown and crisp!
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